The Impala* Recipe
brioche bun, bbq sauce, billionaire bacon, crispy onion, & cheddar
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Ingredients
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Burgers
Toppings & sauces
Method
Toppings & sauces
- 1
Make the billionaire bacon — oven
Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. In a shallow bowl combine 0.33 cup brown sugar, 3 tbs maple syrup, 1 tsp black pepper and 0.25 tsp cayenne. Lay 8 slices thick-cut bacon on the rack. Using a pastry brush or spoon, brush the brown sugar/maple mixture evenly over both sides of each bacon slice. Bake on the middle rack for 15–18 minutes, rotating the pan once at about 10 minutes, until the sugar is deeply caramelized and bacon is crisp but not burnt. Keep a close eye after 12 minutes. When done, transfer bacon to a wire rack or paper towel-lined plate to cool and set for 2–3 minutes (the glaze will firm up).
- 2
Make the BBQ sauce
While the bacon bakes, combine 1 cup ketchup, 2 tbs molasses, 2 tbs brown sugar, 2 tbs apple cider vinegar, 1 tbs Worcestershire sauce, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp salt and 0.25 tsp black pepper in a small saucepan. Stir to combine and bring to a gentle simmer over medium-low heat. Reduce heat to low and simmer, stirring occasionally, for 8–10 minutes until slightly thickened. If sauce is too thick, whisk in up to 2 tbs water to reach spreadable consistency. Taste and adjust salt or acidity if needed. Keep warm on the lowest heat or set aside at room temperature.
- 3
Prepare the crispy onions
Slice 1 large yellow onion very thinly (use a mandoline or sharp knife). Separate into rings. In a bowl mix 0.75 cup all-purpose flour, 0.25 cup cornstarch, 1 tsp salt and 0.5 tsp black pepper. Heat 2 cups vegetable oil in a heavy skillet or deep fryer to 350°F (175°C) — if you don't have a thermometer, heat until a small piece of bread sizzles and browns in about 30–40 seconds. Working in batches, toss a handful of onion rings in the flour mixture to coat, shake off excess, then fry for 1–2 minutes until golden and crisp. Do not overcrowd. Remove with a slotted spoon to a paper towel–lined tray and season immediately with a light sprinkle of salt. Repeat until all onions are fried. Keep warm in a low oven (200°F / 95°C) if needed for up to 15 minutes; they are best fresh.
Burgers
- 4
Season and cook the patties
Just before cooking, pat the 4 plant-based burger patties dry with a paper towel and season both sides lightly with kosher salt and freshly ground black pepper (use the salt and pepper measured for the patties). Heat a large skillet or griddle over medium-high heat and add 1 tbs neutral oil. When oil is shimmering, place the patties in the pan without crowding. Cook patties 3–4 minutes per side, pressing gently once after flipping to ensure even contact with the pan. Cook until the exterior is nicely browned and heated through to manufacturer’s recommended doneness. In the last 60–90 seconds of cooking, place a slice of cheddar on each patty, cover the pan with a lid for 30–60 seconds to melt the cheese.
- 5
Toast the brioche buns
While patties finish, halve the 4 brioche buns. In a separate skillet or on a griddle over medium heat, melt 2 tbs unsalted butter and place buns cut-side down. Toast until golden and lightly crisp, about 1–2 minutes. Remove and keep warm.
- 6
Assemble the Impala
Spread a generous tablespoon of the prepared BBQ sauce onto the bottom half of each toasted brioche bun. Place the cheddar-topped patty on the sauce. Top each patty with 2 slices of the billionaire bacon (break pieces as needed), then pile on a heaping tablespoon (or to taste) of crispy onions. Add a small extra drizzle of BBQ sauce over the onions if desired. Cap with the top bun. Serve immediately while patties are hot, bacon is glossy and onions are crisp.
- 7
Serving suggestion
Serve 1 burger per person with fries or a light salad. Leftover BBQ sauce keeps refrigerated up to 5 days; crispy onions are best eaten same day.
